Uncle Anthony’s Hokkien Recipes: Heritage Cookbook, #6
()
About this ebook
Enjoy the rich culinary heritage of the Hokkiens with this slim, elegant cookbook, which features over 80 authentic family recipes.
Besides Hokkien classics such as braised pork knuckle and bak kut teh, this book features many little-known traditional Hokkien dishes—some even exclusive to the authors' family, such as sticky mee sua soup and Grandma's stewed chicken in soya sauce.
This book is compiled by Anthony's niece, Samantha Lee.
Uncle Anthony's Hokkien Recipes is part of Epigram Books' award-winning Heritage Cookbook series, which showcases the best of Singapore's major cuisines through authentic family recipes.
Related to Uncle Anthony’s Hokkien Recipes
Titles in the series (6)
Madam Choy’s Cantonese Recipes: Heritage Cookbook, #1 Rating: 0 out of 5 stars0 ratingsIrene’s Peranakan Recipes: Heritage Cookbook, #2 Rating: 0 out of 5 stars0 ratingsUncle Lau’s Teochew Recipes: Heritage Cookbook, #3 Rating: 0 out of 5 stars0 ratingsMadam Krishnan’s South Indian Recipes: Heritage Cookbook, #4 Rating: 0 out of 5 stars0 ratingsRobin’s Eurasian Recipes: Heritage Cookbook, #5 Rating: 0 out of 5 stars0 ratingsUncle Anthony’s Hokkien Recipes: Heritage Cookbook, #6 Rating: 0 out of 5 stars0 ratings
Related ebooks
Uncle Lau’s Teochew Recipes: Heritage Cookbook, #3 Rating: 0 out of 5 stars0 ratingsIrene’s Peranakan Recipes: Heritage Cookbook, #2 Rating: 0 out of 5 stars0 ratingsRobin’s Eurasian Recipes: Heritage Cookbook, #5 Rating: 0 out of 5 stars0 ratingsSingapore Cooking: Fabulous Recipes from Asia's Food Capital Rating: 5 out of 5 stars5/5Mrs. Ma's Chinese Cookbook Rating: 0 out of 5 stars0 ratingsThe Wisdom of the Chinese Kitchen: Classic Family Recipes for Celebration and Healing Rating: 5 out of 5 stars5/5The Hakka Cookbook: Chinese Soul Food from around the World Rating: 5 out of 5 stars5/5This Is a Book About Dumplings Rating: 4 out of 5 stars4/5Every Grain of Rice: Simple Chinese Home Cooking Rating: 4 out of 5 stars4/5Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories Rating: 4 out of 5 stars4/5The Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking Throug Rating: 4 out of 5 stars4/5Dim Sum Street Food Recipes Cookbook Rating: 5 out of 5 stars5/5Quick & Easy Korean Cooking: More Than 70 Everyday Recipes Rating: 0 out of 5 stars0 ratingsKorean Instant Pot Cookbook: Classic and Modern Korean Recipes for Everyday Home Cooking Rating: 0 out of 5 stars0 ratingsChinese Hotpots: Simple and Delicious Authentic Chinese Hot Pot Recipes Rating: 0 out of 5 stars0 ratingsNoodles Every Day Rating: 3 out of 5 stars3/5Korean Home Cooking: Classic and Modern Recipes Rating: 5 out of 5 stars5/5Curry Everyday: Over 100 Simple Vegetarian Recipes from Jaipur to Japan Rating: 0 out of 5 stars0 ratingsKorean Table: From Barbecue to Bibimbap 100 Easy-To-Prepare Recipes Rating: 0 out of 5 stars0 ratingsThe Lebanese Heritage Cookbook Rating: 0 out of 5 stars0 ratingsGreen Mangoes and Lemon Grass: Southeast Asia's Best Recipes from Bangkok to Bali Rating: 0 out of 5 stars0 ratingsChinese Takeout Cookbook: Top 75 Homemade Chinese Takeout Recipes To Enjoy Rating: 5 out of 5 stars5/5Japanese Cookbook: The Traditional and Simple Japanese Cuisine Rating: 5 out of 5 stars5/5Flavors of Africa: Discover Authentic Family Recipes from All Over the Continent Rating: 0 out of 5 stars0 ratingsChinese Cooking Made Easy: Simple and Delicious Meals in Minutes Rating: 0 out of 5 stars0 ratingsMadam Choy’s Cantonese Recipes: Heritage Cookbook, #1 Rating: 0 out of 5 stars0 ratingsMum’s Not Cooking: Favourite Singaporean Recipes for the Near Clueless or Plain Lazy Rating: 0 out of 5 stars0 ratingsAuthentic Recipes from Malaysia Rating: 4 out of 5 stars4/5Favorite Thai Seafood: Quick and Easy Thai Cookbook Rating: 0 out of 5 stars0 ratings
Cooking, Food & Wine For You
Ratio: The Simple Codes Behind the Craft of Everyday Cooking Rating: 4 out of 5 stars4/5Whiskey in a Teacup: What Growing Up in the South Taught Me About Life, Love, and Baking Biscuits Rating: 4 out of 5 stars4/5From Crook to Cook: Platinum Recipes from Tha Boss Dogg's Kitchen Rating: 4 out of 5 stars4/5The Tucci Table: Cooking With Family and Friends Rating: 5 out of 5 stars5/5Back to Eden Rating: 4 out of 5 stars4/5Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking Rating: 4 out of 5 stars4/5Cook Once Dinner Fix: Quick and Exciting Ways to Transform Tonight's Dinner into Tomorrow's Feast Rating: 5 out of 5 stars5/5Mediterranean Diet: 70 Easy, Healthy Recipes Rating: 3 out of 5 stars3/5The Complete Medicinal Herbal: A Practical Guide to the Healing Properties of Herbs Rating: 4 out of 5 stars4/5Homegrown & Handmade: A Practical Guide to More Self-Reliant Living Rating: 4 out of 5 stars4/5The Plant-Based Cookbook: Vegan, Gluten-Free, Oil-Free Recipes for Lifelong Health Rating: 5 out of 5 stars5/5Joy of Cooking: 2019 Edition Fully Revised and Updated Rating: 4 out of 5 stars4/5Small Apartment Hacks: 101 Ingenious DIY Solutions for Living, Organizing and Entertaining Rating: 5 out of 5 stars5/5Quick Start Guide to Carnivory + 21 Day Carnivore Diet Meal Plan Rating: 5 out of 5 stars5/5Snoop Presents Goon with the Spoon Rating: 4 out of 5 stars4/5I'm Just Here for More Food: Food x Mixing + Heat = Baking Rating: 4 out of 5 stars4/5Foraging for Survival: Edible Wild Plants of North America Rating: 0 out of 5 stars0 ratingsThe Dorito Effect: The Surprising New Truth About Food and Flavor Rating: 4 out of 5 stars4/5The Instant Pot® Meals in a Jar Cookbook: 50 Pre-Portioned, Perfectly Seasoned Pressure Cooker Recipes Rating: 4 out of 5 stars4/5I'm Just Here for the Food: Version 2.0 Rating: 4 out of 5 stars4/5Taste of Home 201 Recipes You'll Make Forever: Classic Recipes for Today's Home Cooks Rating: 5 out of 5 stars5/5Eat Plants, B*tch: 91 Vegan Recipes That Will Blow Your Meat-Loving Mind Rating: 5 out of 5 stars5/5The Ultimate Mediterranean Cookbook Over 100 Delicious Recipes and Mediterranean Meal Plan Rating: 0 out of 5 stars0 ratings
Reviews for Uncle Anthony’s Hokkien Recipes
0 ratings0 reviews
Book preview
Uncle Anthony’s Hokkien Recipes - Anthony Loo Hock Chye
BASIC CHICKEN STOCK
1.5 ℓ water
5 whole chicken carcasses
3 heads garlic
50 g ikan bilis (dried anchovies)
Bring all the ingredients to boil in a large pot. Reduce heat and simmer for 1 hour. Strain and discard all the solids. Store the stock in the fridge.
Tip
The stock may be frozen and stored for up to a month.
If you are strapped for time, you may purchase ready-made chicken stock from the supermarket. Note that those are saltier then the recipe here, so be prudent when adding salt to taste.
BASIC PORK STOCK illustration
1.5 ℓ water
1 kg pork bones
3 heads garlic
10 g tung chye (preserved cabbage)
Boil all the ingredients in a large pot for 30 minutes. Strain and discard the solids. Store the stock in the fridge.
DRIED SHRIMP WITH CHILLI SAMBAL
HEI BEE HIAM
200 g hei bee (dried shrimps), soaked
30 g belacan (shrimp paste)
4 red chillies
6 dried chillies, soaked
4 cloves garlic
4 shallots
4 tbsp oil or lard
1 tsp salt
1½ tbsp sugar
Pound all the ingredients, except the oil, salt and sugar, using a mortar and pestle. Alternatively, blend them in a blender. Heat up the oil in a wok over medium heat and fry the paste, stirring continuously, until fragrant. Add in the salt and sugar, stir for 5 minutes more, and serve.
illustrationTip
Use pork lard oil for a more fragrant product. To make lard, fry a slab of pork lard over low heat until it renders.
This will keep in the fridge for 2 weeks. Have with anything—rice, noodles, meat, vegetables, even spread over bread.
COLD TOFU
oil, for frying
5 small shallots, thinly sliced
1½ tbsp dark soya sauce
½ tbsp oyster sauce
1 block silken tofu (300 g), chilled
1 stalk spring onion, chopped
Heat oil in a wok or frying pan, making sure there is enough to submerge the shallots. When hot, fry the shallots until brown and crispy. Remove the shallots with their oil from the heat, then mix in the dark soya sauce and oyster sauce.
Pour the mixture over the chilled tofu. Sprinkle with the spring onion and serve.
PORK LEG JELLY
TER KAR TANG
1 whole front pork leg (about 1 kg)
400 g pig skin
10 pieces chicken feet
2 heads garlic
3 slices galangal (blue ginger)
1½ ℓ chicken stock ( pg.2 ), or 1½ ℓ water mixed with 1 cube chicken bouillon
1 tbsp agar powder (optional)
1 cucumber, thinly sliced
2 stalks coriander, chopped
Seasoning:
1 tsp five-spice powder
1 tbsp light soya sauce
1 tbsp oyster sauce
1 tsp